Description
A warm and comforting soup packed with fresh vegetables and fragrant herbs, perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut
- 1 cup spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until soft and fragrant.
- Stir in the carrots and celery, cooking for about 5 minutes until they start to soften.
- Add the zucchini and bell pepper, continuing to cook for an additional 5 minutes until all the vegetables are vibrant.
- Stir in the canned diced tomatoes, dried thyme, dried basil, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Incorporate the green beans and spinach or kale, cooking for another 5-10 minutes until all vegetables are tender yet still flavorful.
- Season with salt and pepper to taste before serving hot.
Notes
Best served garnished with fresh herbs or a dollop of yogurt. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg